1. Preheat the oven to 350F and lightly grease a baking pan, or
muffin pan, or two small paper loaf pans.
2. Sift together the flour, baking soda, cocoa powder, cinnamon,
ginger and salt. Set aside.
3. Cream the butter & brown sugar until light and fluffy. Beat in
the egg. Mix the buttermilk, molasses and flaxseed meal (if using)
together, and add all at once to the butter mixture. Don't worry if
it looks a bit curdy. Add the flour mixture and mix just until you
get a smooth batter. Fold in the crystalized ginger and chocolate
chips being careful not to overmix.
4. Bake until a cake tester comes clean, about 25 to 30 minutes.
Cool on a wire rack before serving. (20 minutes for cupcakes)
Originally Submitted
10/9/2012
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